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HomeMy WebLinkAboutFood Service Establishment Inspection 50 (2) "Ok 6/ Establishment: '745bj"S &0A_f li>9 iL� Inspection Date: Timer>"b ; RO[nsp [nsp Address/City: 4j9d1� ', Health Dept: 15ss: 1 2 Based on an inspection this day,the items marked DNC identify the violations in operation or facilities which must be corrected by the date specified on page 2. RISK FACTOR ITEMS:Listing is not inclusive of all possible debitable items C NIO WA DNC KEY: C[complies] NIO[not observed] NIA[not applicable] 60 i Qualed Fdotl Opefator 3 DNC[does not comply] 0[other] RTE[ready-to-eat] 12 Personnel with rnfeiction restr]cted 61 rDestgndted;Alternate 2 q Food workers have no exposed infected lesions 1 burns C NIO':WA. 4 62 7 WtItten dacumentatton of training program 2 ' B Personnel with infection restricted 14,AA prouedsourc@`whgfesome,'.:.ti0nadul;...- d C N10 NIA 4 C Communicable disease of worker reported to local health director _..... A Approved shellfish,finfish,meal&poultry USDA appiroved jk13 ?;Hantlwashmg facilities pirovidetl;hands washed,,clean: C N10: WA 4 B Food cans in good condition(not dented,rusty,bloated,leaking) A Handwash facilities in all food prepldispensing&warewash areas C Wholesomelnonadulteratedfoodslsafe B Handwash facilities in or immediately adjacent to toilet rooms D Commercial products(no home grownlcanned food) C Handwash facilities access lblelconvenient to use E Potentially hazardous foods received at proper temperature 0 D Personnel hands washed,clean/Proper handwash procedure E Handwashing at appropriate times 3 ,RotentraftY'ha�ardausfoocifnre is"temperature�requt�ements �C�Nj6 wA 4 O € 'dtl�rmg sttorage�preparatl' dfsalay,servrt:e and transportation } 4 ..:_..+4 F .. .... :u♦Y V _... , .'. r1t5 .Good h,ygierlic`;pra�tiyes c N10:°FUA :2 4 , .. A Hot holding greater than or equal to 14{)0 F. (whole beeflpork roasts 1300 F.) A ❑No eating 0 No smoking while working B Cold holding less than or equal to 45 F. B wounds covered adequately C Proper cooling ' C Proper sink used for handwashing D Proper re-heating 0 E Pro erinternalcookin cooking/ Sanitiatronkrlhse P 9 advisory posted 24 ( t,waterr=trhemiaal)� :i t C k!!0 NIA 2;:. t . 0 A Approved sanitizeravaflable/adequate concentration of sanitizer 14Alequate faerittres�b,malrltatn pWc]uCt c t t I to. herring prorovtdetF *,t C}kN10 tNl� x2. g Food contact surfaces and utensils used for potentially v y e ¢ x y•{ hazardous food sanitized at least eve 4 hours A Food thermometer available and accurate l� C Adequate ishwashersanitizer ❑final rinse temp �+ D Proper sanitizin rocedure B Properfood lhermometerfor product E Sanitizing between raw animal origin&ready-to-eat food C Thermometers appropriately placed in 000lerunits ' N W is t et'li44' w* 4.s'x' yx: <++F ��rJr;:Cla in. f,�p,)rig.,cleths '�a, tj Y$'� zt 9, I h' Prcot�edur��9storageParatton, C rN10r ' .. ,Cf�ll0 WA :1 p ?1e n'dtrsoptatttltt w sta. w$ A Cloths and/or In good repair and clean %A Produce washed t B Wiping cloths kept in sanitizer between uses 0 B Raw meats not storediprepared near ready-to-eat foods Fk'F'oa -c9ntactial a'f��"At teen e !! 1r ®j[N(A 2 a.,it ,wuM G I i C Food covered properly kA Food equipment clean,utensils clean,equipment interiors clean D Adequate splash guards/sneeze guard B Single use gloves changed when soiled E No unauthorized personnel C Food--contact surfaces clean F No pooling of eggs not cooked immediately 0 8 Food containers stored off the Floor +30a F w ,Mot a�d:clQld water under#r�s�ure,provtdisd°asairequtre&IC "N/A 0� - . . ..: .• - sp zy 1 �9e Ha.h �i►goo fold f i toed .4 a; ' r=r N 2 r,Handwashtn'g acce cone rovtded 0, NIA tl s C r NIO NIA°[2;, r M:, .. „.. ... .r « . ...,. .. r..., A Soap I paper towels I drying device available A No unnecessary handling RTEandlor000ked foods with bare hands B Dispenser(s)working: ❑Soap ❑Papertowel B Minimize food handling,other than ready-to-eat,with bare hands C Handwash sink{s}clean 1 waste receptacle at handwash sink 14 C Adequate utensil(s)fordispensing food/ice 0 0 *DESCRIBE DEFICIENCIES ON CONTINUATION SHEETS The following information is not debitable and does not affect your score. KEY: QFO[qualified food operator],DA[designated alternate],PHF[potentially hazardous food],FB[feodborne] PHFs are hot held at: IF. PHFs are cold held at: OF. Describe illness conditions when you would exclude a food worker from working: Are internal cooking temperatures taken? Y N *To what temperature do you cook: Poultry Ground Beef Pork What diseases related to FB illness are you required to report to the local health department? Roasts Other Describe re heating procedures: is there a written iilne Kpolicy that requires the food worker to report specific illness conditions Are temperatures recordedtfogged for cold holding foods/equipment? Y and diseases to the F0? Y N *Do you have a paid sick leave policy? Y N Are foods cooked in advance and cooled? Y N *Are leftovers s ed? Y N Is there a fang ge barrier between inspector&QFO? Y N If yes indicate language spoken List products cooled: by QFO10 z� *Can the QFOIDA read the inspection report? Y N Describe cooling methods: Indicat who answered the above questions:Name(print): Indicate the title of b ve pp rson(circle all tha p �r):QF DA Mgr oak Owner FW Is cooling monitored for time&temp? Y N Is the monitor+ g of coaling recorded? Y N .Obtain signature f he fs n who received 0 re 6b"ies infor � n at the ime of the Is there a produce washing policy? Y N ♦Descrlb what is washed and inspection: where: Nate: This report' jlwio page form(total of 62 debitable.ems) Page 1 of 2 STATE OFCO NNECTLCI';f! DEPART>MEN.T OF�IJBLIC HEALTH 47©'CAPITOL AWENUE-MS#Jr11=DP-HARTFORD,CT QG134 ,A _HE-ALTH DEPT < 'Li�" .� l�J�'.rl��? ADDRQS,SICITY'.' Establishment: x�' _:�_ `.: th�r ✓. . . i Date,of Inspection: . duress �' l/ Owner or Operator / till �✓ het neH2. . . . ADDITIONAL FOUR POINT ITEMS KEY: DNC [DOES NOT COMPLY] Pit 6 Foods not re-served. Unwrapped foods not re-served 4 31 Sewage disposal approved. 4:: -Potentially hazardous foods not re-served -Operating as required 11 Toxic chemicals. No cross connections,back siphonage,backflow .4. 4 Proper typelinstallation/backflow prevention device/air gap for: -Stored properly,labeled properly,used properly -Food equipment -Hose connections -Dish machines -Sanitizer concentration not to exceed maximum permitted -Soda system carbonator -Beverage dispensers -Toilet tanks -No unnecessary toxics on the premises -Chemical dispensers -Ice machines -Pesticidesirodenticides properly dispensed Proper drain for: 29 Water source adequate,safe. 4 -Food equipment -Dish machines -Ice machines -Well Iwell head protected from contamination 35 Toilet facilities. Adequate,convenient,accessible, 4 -Water quality in compliance -Monitoring in compliance designed,properly installed OTHER ITEMS z'' g< KEY: DNC [DOES NOT COMPLY] my 2 Sources of food: Original container,properly labeled 1 0 Garbage/rubbish storage area/rooms,enclosures-properly constructed,dean 1 5 Potentially hazardous food properly thawed 2 1 Garbagelrubbish disposed of in an approved manner,at approved frequency h: 10 Food dispensing utensils properly stored 1 2 Vermin Control: No insects/rodents present 14 Food worker:Clean outer clothes,effective hair restraints 1 3 Outer openings protected against entrance of insects/rodents 1 4 Floors: Floor covering installed,constructed as required,good repair,clean 1 16 Food-contact surfaces designed,constructed,maintained,installed, '.2. 5 Floors graded,drained as required located 6 Floor,wall juncture covered 17 Nonfood-contact surfaces designed,constructed, maintained, 47 Mats removable,good repair,clean installed,located 2 f S Exterior walking,driving surfaces,good repair,clean 18 Single service articles,storage,dispensing 1 19 No reuse of single service article 9 Walls,ceilings attached,equipment properly constructed,good l` repair,clean.Wall&ceiling surfaces as required 0 Dishwashing facilities approved design,adequately constructed, 1; ,1; maintained installed located 50 Dustless cleaning methods used,cleaning equipment properly stored Equipment&Utensils: Cleanliness 1 51 Adequate lighting provided as required 1 21 Preflushed,scraped,soaked and racked 52 Room free of steam,smoke odors 22 Wash water clean,proper temperature 53 Rooms&equipment hoods,ducts,vented as required , 23 curatethermometers provided,dish basket,if used 54 Rooms adequate,clean,adequate lockers provided,facilities clean '1 �7 Nonfood-contact surfaces of utensils&equipment clean 1 55 Establishment and premises free of litter,noinsectlrodent harborage, 1 28 E ui mentlutensils,storage,handling 1 ' q p g g no unnecessary articles �H 32 Proper disposal of waste water 1 56 Complete separation from living/sleeping quarters and laundry 33 Plumbing location,installation,maintenance 1 57 Clean/soiled linens stored properly L 58 No live birds,turtles,or other animals(except guide dogs) t i 36 Toilet rooms enclosed with self-closing door 1 ` 59 Seats 75or more:Nonsmoking area provided,sign(s)pasted at 37 Properioiletfixturesprovtded,good repair,clean entrance(s),smoking area indicated by sign(s) 3 39 Approved garbagelrubbish containers,adequate number,covered, .1;: rodent proof,clean outine Inspection ❑Reinspection ❑ Preoperational Inspection INSPECTOR: PERN IN CHARGE: er Inspection: SO Demerit Score: *Include demerits from page 1 4 3 2 1 Total Rating i nature signaf re pr t name int name ,/1 phone number MIDDATE CORRECTIONS DUE: yPta, r' " � Page 2 of 2 plus__L_continuation pages Y F.—ea I.spe�fl n inooz Page of 4FO INSPECTION REPORT STATE OF CONNECTICUT FOOD SERVICE ESTABLISHMENTS DEPARTMENT OF PUBLIC HEALTH � � � CONTINUATION SHEET NAME OF ESTABLISHMENT TOWN DATE OF INSPECTION �5 INSPECTION REMARKS FORM# 'le�- - � 1 INITIAL(INSPECTOR) INITIAL(PERSON IN CHARGE) Distribution: 1 st-White-Health Department 2nd-Yellow-Owner/Manager ��e,�' -- �� '